![Rib Eye Roast with Black Garlic–Red Wine Gravy](https://cdn.statically.io/img/www.foodandwine.com/thmb/jL_-yJYtSvli0IoWFblUcEptk34=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/rib-eye-roast-with-black-garlic-red-wine-gravy-XL-RECIPE1216-08ecc81bdaca4f3ab209c604bde4fa22.jpg)
Ingredients
ROAST
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1 cup canola oil
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1/2 cup pitted prunes
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4 shallots, chopped
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1/3 cup rosemary leaves
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3 tablespoons juniper berries
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3 garlic cloves, crushed
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1 1/2 tablespoon kosher salt
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1 teaspoon pepper
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One 5- to 6-pound cap-on boneless rib eye roast
GRAVY
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1 stick unsalted butter
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1/2 cup finely chopped shallots
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2 heads of black garlic, peeled (1/3 cup)
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1 garlic clove, crushed
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1/2 cup plus 2 tablespoon all-purpose flour
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1 1/2 tablespoon light brown sugar
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1 cup plus 1 tablespoon dry red wine
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1 tablespoon soy sauce
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1 quart beef broth
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3 thyme sprigs
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1 rosemary sprig
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1 teaspoon red wine vinegar
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Kosher salt
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Pepper
Directions
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Make the roast In a blender, combine all of the ingredients except the rib eye and puree until smooth. Set a rack in a roasting pan. Set the roast on the rack and rub the marinade all over. Let stand at room temperature for 2 hours.
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Preheat the oven to 350°. Roast the beef for about 2 hours, until an instant-read thermometer inserted in the center registers 120°. Transfer the roast to a rack and let stand for 30 minutes.
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Meanwhile, make the gravy In a medium saucepan, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in the black garlic, crushed garlic, flour and sugar and cook, stirring often, until a golden-brown paste forms, about 5 minutes. Stir in 1 cup of the wine and the soy sauce and simmer for 2 minutes, then add the broth, thyme and rosemary. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to 4 cups, about 30 minutes.
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Stir the remaining 1 tablespoon of wine and the vinegar into the gravy and season with salt and pepper. Strain into a gravy boat. Thinly slice the roast across the grain and serve the gravy alongside.
Make Ahead
The gravy can be refrigerated for 3 days and reheated before serving.